2 Tbsp. Extra Virgin Olive Oil + 2 turns of the pan
2 Carrots, peeled and chopped
2 Stalks of Celery, chopped
1 Medium Onion, chopped
2 Bay Leaves
1 lb. Ground Beef, Pork and Veal combined
1 Egg, beaten
2 Cloves of Garlic, minced
1/2 C. Grated Parmesan
1/2 C. Plain Breadcrumbs + 2-3 handfuls
1/2 tsp. Nutmeg
120 oz. Chicken Broth
2 C. Water
1 1/2 C. Ditalini (or other pasta)
2/3 lb. Triple Washed Fresh Spinach, coarsely chopped
- In a deep pot over medium heat, add oil, chopped carrots, celery and onion and bay leaves. Season with salt and pepper.
- Cover pot and cook vegetables 5 – 6 minutes. Stir occasionally.
- In a large bowl, combine meat, egg, garlic, grated cheese, breadcrumbs, salt, pepper and nutmeg.
- Uncover the pot and add broth and water. Increase heat to high and bring soup to a boil.
- When soup boils, reduce heat to medium and roll meat mixture into small balls, dropping them straight into the pot. These will cook in the broth.
- When you are done rolling the meat, add pasta to the soup and stir.
- Cover and simmer 10 minutes, then stir in chopped spinach in batches.
- Soup is done when the spinach has wilted.
If you’re like me and like to make big batches of soup ahead of time and reheat later, don’t add in the pasta while you cook it, otherwise it can get mushy. I like to make the soup without pasta and then cook fresh pasta when I’m ready to eat the soup.